Executive Chef - Davenport, FL

Tampa, FL, USA|Remote

Job Overview

Compensation

Salary

Range $95,000.00 - $105,000.00

Benefits

Medical

Dental

Vision

Life insurance

Disability insurance

Retirement Plan

Flexible Time Off

Paid parental leave

holiday time off

Personal Leave

Associate Shopping Program

Health and wellness programs

Discount Marketplace

Identity Theft Protection

Pet insurance

Commuter Benefits

Employee assistance program

flexible spending accounts

Job Description

Morrison Healthcare, a Compass Healthcare company, is a leading provider of healthcare food and nutrition services, dedicated to serving more than 1,000 hospitals and healthcare systems across the United States. With a workforce of over 31,000 associates nationwide, Morrison Healthcare focuses on delivering personalized dining experiences for patients and visitors alike. The company's innovative culinary approach supports the healing and healthful missions of its clients, striving to improve patient satisfaction and overall well-being through nutrition. Established for over 70 years, Morrison Healthcare leverages extensive culinary, nutritional, and operational expertise to ensure consistency and excellence in all of its services. Since 2012, Morrison has earned accolades such as Modern Healthcare’s Best Places to Work and Training Magazine’s Top 125/APEX Award Training Organization. The organization boasts more than 1,600 registered dietitians and 1,200 executive chefs, serving over 600 million meals annually, which highlights its expansive reach and commitment to quality in the healthcare foodservice industry.

We are currently seeking an Executive Chef to join our dedicated team in Davenport, FL. This role is pivotal to maintaining and advancing the quality of culinary operations within a healthcare setting. As the Executive Chef, you will assume full responsibility for kitchen operations, ensuring a safe and sanitary environment for all culinary staff. You will oversee meal preparation, adhering to corporate guidelines and nutrition standards, and lead menu planning tailored to the needs of diverse patient populations. The role demands a hands-on, energetic, and entrepreneurial culinary professional who can manage high-volume food production while maintaining impeccable quality and food safety standards. Beyond food preparation, you will be instrumental in training and mentoring kitchen staff, managing inventory control, and implementing sanitation schedules to comply with federal, state, and local regulations. This position offers a competitive salary range of $95,000 to $105,000 and is a fantastic opportunity for culinary professionals passionate about healthcare and nutrition, striving to make a meaningful difference in patient care through food excellence.

Job Requirements

Associate of Science degree or equivalent experience
Minimum five years of progressive culinary or kitchen management experience
Extensive catering experience preferred
Experience in high volume, complex foodservice operations
Hands-on chef experience mandatory
Knowledge of food safety and sanitation regulations
Competency in computer applications including Microsoft Office and Outlook
ServSafe certification preferred
Ability to lead and train kitchen staff
Willingness to comply with safety and sanitation standards
Ability to work within company guidelines for food preparation and leftover utilization

Job Qualifications

Associate of Science degree or equivalent experience
Five or more years of progressive culinary or kitchen management experience
Extensive catering experience is a plus
Experience in high volume, complex foodservice operations
Institutional and batch cooking experience
Hands-on chef experience
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Proficiency with computers including Microsoft Office, Outlook, email, and the internet
ServSafe certification is highly desirable
Willingness to participate in client satisfaction programs and activities

Job Duties

Plan regular and modified menus according to established guidelines
Follow standardized recipes, portioning and presentation standards
Complete and utilize daily production worksheets and waste log sheets
Taste completed meals to ensure quality
Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and regulatory standards
Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
Maintain inventory of food and non-food supplies within established guidelines
Make decisions regarding utilization of leftover food products within company guidelines
Comply with federal, state and local health and sanitation regulations and department sanitation procedures
Follow facility, department, and company safety policies and procedures
Participate and attend departmental meetings, staff development, and professional programs